Jul 16

5 new burgers to try around DC

We sampled this burger ($16) recently after an all-day Mosaic District eating bender that included several dinner courses at Brine — and still loved it. Chef John Critchley adds vegetable ash made from roasted and ground fresh veggies to fleur de sel to season the Roseda Farm beef patty, which weighs in at more than a half pound. He then tops it with a red-onion jam and a farmhouse cheese similar to Cheddar, and serves it with a garlic pickle and fries.